Appetizers / Soups / Salads

Mixed vegetable and farro soup takes several minutes to prepare.

Mixed vegetable and farro soup takes several minutes to cook.

Mixed vegetable and farro soup makes 7 servings.

The ingredients for Mixed vegetable and farro soup are:

2 tablespoons extra-virgin olive oil
2 celery ribs, thinly sliced
1 medium onion, thinly sliced
1 medium leek, white and pale green parts only, thinly sliced
1 cup farro or wheat berries
1 tablespoon tomato paste
2 quarts low-sodium vegetable or chicken broth
One 15-ounce can borlotti or pinto beans, drained and rinsed
2 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick
1 1/2 cups frozen peas
Salt and freshly ground black pepper
2 tablespoons thinly sliced basil

Here is how you make Mixed vegetable and farro soup:

1. In an enameled cast-iron casserole, heat the oil. Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened, 5 minutes. 2. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds. Add 1 quart of the broth and the beans and bring to a boil. Simmer over low heat for 30 minutes. 3. Add the carrots and the remaining 1 quart of broth. Cover and cook over low heat until the carrots are tender, 30 minutes. Add the peas, cover and cook until tender, 5 minutes. Season with salt and pepper, top with the basil and serve.Serving Size: Makes 7 servingsNumber of Servings: 7Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Mixed vegetable and farro soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 252.8

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 332.3 mg
• Total Carbs: 41.0 g
• Dietary Fiber: 7.4 g
• Protein: 9.4 g